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Corn Custard, Yes or No?
Have you ever eaten this yummy dish? If not please do. You only live once.
My Mom's Corn Pudding Souffle - melissassouthernstylekitchen.com This is the recipe I use; Thank you Aunt Frances. 3 eggs 2 cups of canned creamed corn (one can) or two cups frozen or fresh corn. Frozen corn or fresh corn may keep the custard from setting because of the water. But it is still yummy. 1 cup of milk 3 Tablespoons of sugar 3 Tablespoons of flour 1/2 Teaspoon salt. 1/2 Teaspoon pepper. 2 Tablespoons of melted butter. Beat eggs until light. Add corn, milk, and other ingredients. Mix well and bake at 325 until set. (about a hour and fifteen minutes) SERVE WARM. Not pretty reheated but still tastes nice. |
Today is the 1st time I have ever heard of corn custard.
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sure----i never made it---i don't know if i ever had the opportunity to try it
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My mother occasionally made what she called 'spoon bread'. I remember gagging on it and being unable to swallow it. Yuk!
She probably used a recipe something like this. Spoon Bread |
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This spoon bread is NOTHING like corn custard. Corn custard makes you so glad you have a mouth. |
Redwitch said to nuke corn on the cob with the husk on. I found 3 1/2 minutes worked. I bought the corn that way at 25 cents [aldi, wd] and never peaked to see if it was good or bad. I cut the corn off the cob, very deep with a steak knife in a cookie pan added a little butter, s&p and had it everyday. It's a sweet and salty snack with no clean up.
one of the best tips i ever got |
Sounds delicious. James had a corn pudding in one of the restaurants he was exec. Chef for...it was absolutely yummy!
This might be something akin to that dish. |
I've been looking for a good corn souffle recipe. Thanks, Gracie.
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Similar to my recipe, but use seasoning salt instead of regular salt. I also add onions and green pepper, chopped. Instead of f;our I use Bisquick. Also I use half creamed corn and half whole corn for added texture. Also, NO sugar.
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Yum! Reminds me of a corn casserole my Mom used to make...but I don't know what she used to make it.
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Haven’t had it for a long time, but I love it!
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Love corn, spinach and cheese soufflés. Very similar.
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I checked the recipe 42 grams of carbs in 1 cup. Never happening in my house.
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Corn Souffle
I make this every Thanksgiving and it is always gone by the end of the night.
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I make this too, but I cheat a little:
1 box Jiffy Corn Bread Mix 1 stick butter 1 egg 1 can creamed corn 1 can regular corn 8 oz sour cream Mix all together, bake 1 hour 350 Do NOT drain either can of corn |
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I love both corn souffle and spinach souffle. The best spinach souffle I ever had was actually in a college cafeteria in Mississippi. I asked for the recipe, but the lady said she was unable to break it down; it was meant for mass quantities!
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My mom made a similar recipe and called it Scalloped Corn. I make it too, but add an extra egg, which makes it much like your recipe. The souffle version just melts in your mouth.
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If I do once a year it's going to be an outrageous chocolate and whipped cream dessert.
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